Calamari Provencale - cooking recipe

Ingredients

4 lbs squid, cleaned
milk
2 eggs, well beaten
2 cups flour
1 1/2 teaspoons salt
1/2 teaspoon white pepper
oil (for deep frying)
1/2 cup butter (1 stick)
1 tablespoon fresh parsley leaves, chopped
1/4 teaspoon fresh garlic, chopped (to taste)
1/4 cup butter (1/2 stick)
2 medium tomatoes, peeled, seeded and finely chopped
1/2 cup green onion
1/2 cup mushroom, quartered
2 teaspoons fresh lemon juice
1 teaspoon dry vermouth
1 garlic clove, minced
1 teaspoon dried thyme, crumbled
1/2 teaspoon salt
1/4 teaspoon white pepper

Preparation

Place squid in large nonaluminum bowl and cover with milk; let stand 3 hour; remove squid and discard milk.
Add eggs to squid and toss to coat.
Combine flour,1 1/2 teaspoons salt,and 1/2 teaspoon white pepper in medium bowl.
Dip squid into flour mixture, coating completely, shaking off any excess.
Arrange in single layer on baking sheet or tray.
Pour oil into a large saucepan or deep fryer and heat to 375 degrees.
Add squid in batches and deep fry until golden on all sides; drain well on paper towels.
Melt 1/2 cup butter with parsley and 1/4 teaspoon garlic in large skillet over medium-high heat.
Add fried squid and saute 3 to 4 minutes.
Transfer to a heated platter and keep warm.
Melt remaining butter in large skillet over high heat.
Add tomatoes,onion,mushrooms,lemon juice, vermouth, garlic,thyme and seasonings and cook 3 minutes.
Spoon sauce over squid and serve.